|Double coconut cookies|
In the cookie world I noticed a gap for double coconut cookies and I decided to do something about it. And I am glad I did as the double coconut cookies are divine, coconutty, light, crispy, crumbly and coconutty. Yes double the coconutty because the cookies use both desiccated coconut and coconut oil.
Unlike butter which is 80% fat and 20% water, coconut oil is 100% fat, 100% of flavour. As a result of the higher fat content the cookies are more crumbly. The cookies only just hold together, and disintegrate under the slightest of pressure. They are delicate requiring tender and care during handling. Some cookies can break a glass window if thrown at it, these double coconut cookies will probably break apart even before reaching the window.
This is the first time that I used coconut oil in baking. The cookies rose quite a bit but strangely they did not spread much sideways. I made two batches. The photo on top is from dough that was formed into discs. The photo at the bottom is of balls of dough that was not flattened. I would definitely recommend forming discs or if you are placing balls of dough, to flatten them quite well.
½ cup coconut oil (should be soft)
½ cup sugar
½ cup desiccated coconut (recommended toasted)
1 cup flour (you may need a little more)
1 large egg
1 teaspoon vanilla essence (optional)
1 teaspoon baking powder
Pinch of salt
1. Heat oven to 180 degrees celcius
2. Mix coconut oil and sugar until sugar is dissolved
3. Add egg and vanilla extract and mix thoroughly
4. Add sifted flour, baking powder and coconut and mix well
6. Place discs or small balls on a greased cookie sheet and flatten.
7. Bake until cookies are golden brown and delicious, about 15 minutes
|Double coconut chip cookies|